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37
COOKING GUIDE
Reheating
zNever reheat food more than once.
zUse STEAM REGENERATE or CRISP REGENERATE to reheat food, or follow the instructions in
COOK BY FOOD TYPE.
zAlways reheat food to piping hot, or to a minimum internal temperature of 185°F (85°C).
This reduces the risk of contamination.
zReheat food in a dish with a lid or cover tightly with foil.
zOnce hot, use the WARM function to keep the food warm.
Proofing
zUse the STEAM PROOF functions to proof dough for breadmaking and pizza.
zPlace dough in a lightly oiled bowl and cover with plastic wrap, a clean damp cloth or
uncovered if using Steam Proof.
zPosition in the centre of the oven.
zTo prevent overproofing check the dough every 30 minutes.
Steaming
zWhen using perforated pans, always place the solid pan at a shelf position lower to
collect cooking juices.
zSlice or chop vegetables into equal sized shapes for even cooking.
zAfter each steam use, it is recommended to empty drip tray before next use to
prevent overfilling.
zFor best results, ensure food is laid out evenly across pans for even cooking.
zUse steam to retain nutrients & texture of a wide range of food.
Maximum steam cooking times
The maximum cooking times apply when
using steam functions.
We recommend staying within these cooking
times to avoid a build up of condensation
inside the oven.
If large volumes of water are allowed to build
up inside the oven, this may leak outside the
appliance.
TEMP
(°F)
TEMP
(°C)
MAX COOKING
TIME (MIN)
210 100 120
195 90 120
175 80 120
160 70 280
140 60 320
120 50 360
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